This page contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team.
Ridiculously good onion bhaji recipe
This bhaji/pakora recipe works a treat with both onion and potato or basically any veg...
- Recipe:
Sent in by Kerry
- Difficulty: Easy
- Serves 8+
- Vegan
- Vegetarian
- Dairy Free
Preparation
- Total time
- 25 Mins
- Preparation time
- 20 Mins
- Cooking time
- 5 Mins
100g chickpea flour (or gram flour)
¼ tsp mild chilli powder
½ tsp turmeric
½ tsp baking powder
½ tsp cumin (or more to taste), ground
2 onion (large, thinly sliced or you can use other chopped/sliced veg), halved
1 green chilli (deseeded), finely chopped
25g fresh coriander, finely chopped
cold water (to mix)
vegetable oil (for deep frying)
Sift the flour, chilli, turmeric, cumin and baking powder into a large mixing bowl
Add the chopped coriander, onions and chopped chilli and mix well
Preheat the deep fat fryer to 180'C/350'F
Gradually add enough water to the flour mixture to form a thick batter, mixing very well so the onions are well coated
Very carefully drop spoonfuls of the mixture into the hot oil and fry until golden brown
Drain on kitchen paper and keep warm while you cook the remaining bhajis
You will need
Deep fat fryer - This best-selling one from Swan is 3L, features a viewing window AND is very easy to clean. See more details here at Amazon.
Large mixing bowl - this one by Wilko has high sides and a non-slip base and costs next to nothing - see more details here at Wilko.
Tips
This onion bhaji recipe makes 10-12 bhajis.
Look in ethnic food aisle/shop for chickpea/gram flour
Variations
Different combinations of spices and vegetables: add more spices (1/2 tsp each of garam masala, ground coriander etc) if you have them
Reviews
Guest
★★★★★ Rated 5 out of 5 stars.These were lovely, tasted great and I even made some with red chilli.
Reviewed on 09/11/15
Guest
★★★★★ Rated 5 out of 5 stars.Really easy to make and they tasted so nice! :)
Reviewed on 12/03/15
